When I think about the holidays, Crushed Candy Cane Shortbread Cookies always come to mind. Their buttery richness combined with the festive crunch of candy canes creates an inviting treat that’s hard to resist. I love how they evoke memories of baking with family. But what truly sets them apart? Let’s explore the essential details—both in preparation and presentation—that make these cookies a standout during the festive season.
What kind of recipe is it?
The Crushed Candy Cane Shortbread Cookie is a delightful holiday treat that combines the rich, buttery flavor of traditional shortbread with the festive crunch and minty essence of crushed candy canes.
This cookie offers a unique texture, with the smoothness of the dough contrasted by the delightful crunch of the candy. Perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm cup of cocoa, it’s aimed at anyone looking to spread seasonal cheer or satisfy a sweet tooth.
Baking these cookies is a fun, engaging activity for families and friends during the holiday season.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | 1/2 cup |
| Powdered sugar | 1/4 cup |
| All-purpose flour | 2 cups |
| Cornstarch | 1/2 cup |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Crushed candy cane | 1/2 cup |
| Optional: Peppermint extract | 1/4 teaspoon (for extra flavor) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for combining ingredients and mixing dough. | Any large, deep bowl can work; use a large pot if needed. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring ingredients. | Use a kitchen scale for precision or repurpose clean containers (like cups). |
| Measuring Spoons | For measuring small quantities of ingredients like salt and extracts. | Use a standard teaspoon or tablespoon if measuring spoons aren’t available. |
| Stand Mixer or Hand Mixer | Efficiently mixes and cream butter and sugar together. | Mixing by hand with a wooden spoon can work, but requires more effort. |
| Rubber Spatula | For scraping down the sides of the bowl and folding in ingredients. | A silicone or plastic spoon can serve the same purpose. |
| Wooden Spoon | For mixing dry ingredients and dough. | Any sturdy spoon can substitute here. |
| Baking Sheets (2-3) | To bake the cookies evenly in batches. | Use any flat, oven-safe pan if baking sheets aren’t available. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking and ensures even baking. | Grease the baking sheets with butter or oil as an alternative. |
| Cookie Scoop or Spoon | For portioning dough into uniform cookie sizes. | A regular tablespoon works, but the cookies may vary in size. |
| Cooling Rack | Allows cookies to cool evenly and prevents sogginess. | Place cookies on a clean countertop or cutting board instead. |
| Oven Thermometer | Ensures that your oven is at the correct temperature for baking. | If unavailable, test the oven with a simple baking trial. |
Cooking Steps
1. Mise en Place: Gather and measure all ingredients, including 225 g (2 sticks) unsalted butter, 100 g (1/2 cup) powdered sugar, 1 tsp vanilla extract, 300 g (2 1/2 cups) all-purpose flour, 1/4 tsp salt, and crushed candy canes for topping (about 50 g). Pre-crush candy canes into small pieces if necessary.
2. Preheat Oven: Preheat your oven to 175 °C (350 °F). Position the oven rack in the middle position.
3. Prepare Baking Sheet****: Line two baking sheets with parchment paper or silicone baking mats. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, add the 225 g butter and 100 g powdered sugar. Using a stand mixer fitted with the paddle attachment, beat on medium speed until light and fluffy, about 3-5 minutes. You may also use a hand mixer if necessary.
5. Add Vanilla: Scrape down the sides of the bowl with a rubber spatula. Add 1 tsp vanilla extract and mix until incorporated.
6. Mix Dry Ingredients: In a separate medium bowl, whisk together 300 g all-purpose flour and 1/4 tsp salt until evenly combined.
7. Combine Mixtures: Gradually add the flour mixture into the butter-sugar mixture, mixing on low speed until dough just comes together, about 1-2 minutes.
Don’t overmix; the dough should be slightly crumbly but cohesive.
8. Shape Dough: Use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball about 2.5 cm (1 inch) in diameter. Place the balls onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
9. Add Topping: Gently press down each dough ball with the palm of your hand and immediately sprinkle the crushed candy canes on top of each cookie.
10. Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes or until the edges are lightly golden and the tops appear set but are still pale in color.
11. Cool Cookies: Remove the baking sheets from the oven and allow cookies to cool on the baking sheets for 5 minutes.
Transfer cookies to a cooling rack to cool completely, which helps retain their texture and prevents sogginess.
12. Store or Serve: Once cooled, the cookies can be served immediately or stored in an airtight container at room temperature for up to 5 days.
Variations
- Peppermint Mocha Variation: Add 2 tbsp (30 ml) coffee extract and 1/4 cup (25 g) cocoa powder for a chocolatey, coffee-flavored cookie with a peppermint kick.
- Gluten-Free Delight: Substitute 300 g (2 1/2 cups) all-purpose flour with a gluten-free flour blend to make the cookies suitable for gluten-sensitive individuals.
- Dairy-Free Option: Replace 225 g (2 sticks) unsalted butter with 225 g (1 cup) coconut oil or a vegan butter substitute for a dairy-free treat.
- Vegan Version: Use 225 g (1 cup) coconut oil and replace powdered sugar with a vegan powdered sugar alternative to create a completely plant-based cookie.
- Chocolate Chip Candy Cane: Fold in 150 g (1 cup) dairy-free chocolate chips along with the flour for a delicious chocolate and peppermint combo.
- Cranberry Almond Shortbread: Mix in 100 g (1 cup) dried cranberries and 50 g (1/2 cup) chopped almonds for a festive twist on flavor and texture.
- Matcha Candy Cane Cookies: Add 2 tbsp (30 g) culinary matcha powder to the flour mixture for a vibrant green color and earthy flavor.
- Caramel Swirl Variation: Drizzle salted caramel sauce over the cookies prior to adding the crushed candy canes for a sweet and salty flavor profile.
Tips on plating and presentation
When I plate my Crushed Candy Cane Shortbread Cookies, I like to keep things simple yet elegant, ensuring each cookie shines on its own.
I use various plating techniques, such as stacking them slightly off-center on a decorative plate to create dimension.
A sprinkle of crushed candy canes or a few festive garnishes, like holly leaves, adds that perfect holiday touch.
What other dishes can I pair it with?
After presenting my Crushed Candy Cane Shortbread Cookies, I’m often asked what other dishes complement them beautifully.
I recommend adding rich chocolate chip cookies and nutty biscotti to your cookie platters. These treats create a delightful contrast.
For festive gatherings, consider pairing them with peppermint bark or spiced nuts to enhance that seasonal spirit.
Trust me, it’s a perfect combination!
What drinks can I pair it with?
While savoring my Crushed Candy Cane Shortbread Cookies, you can elevate the experience by pairing them with some delightful beverages.
A warm peppermint hot chocolate complements the cookies perfectly, while a spiced chai adds a unique twist.
For something festive, a classic holiday eggnog works wonders too.
These holiday beverages create amazing flavor combinations, making each bite and sip incredibly enjoyable!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Cookie Recipe?
Absolutely, you can use gluten-free flour for this recipe! I’ve tried it before, but the texture differences might be noticeable. Just experiment a bit, and you’ll find a gluten-free option that works well!
How Should I Store Leftover Cookies?
I recommend choosing airtight containers for storing leftovers. If you want them to stay fresh longer, I often store them in the fridge. They’ll keep well, ensuring those delicious cookies are ready to enjoy later!
Can I Freeze These Cookies for Later?
Yes, I can freeze these cookies for later! Just make sure to wrap them tightly to maintain their texture. When thawed, they’ll taste almost as good as fresh! Enjoy your delicious treats anytime!
What Is the Best Way to Crush Candy Canes?
I find that crushing candy canes with a rolling pin works best. Just place them in a zip-top bag and smash away! For alternatives, I’ve also used peppermint extract for that festive flavor without the crunch.
Are There Any Substitutions for Butter in This Recipe?
Yes, I often use vegan alternatives like coconut oil instead of butter. It works well, giving my cookies a delightful texture. Just make sure it’s solid, not melted, for the best results.